The squash comes off the baking sheet with browned corners and soft centers, while the penne is still just firm enough to hold its shape. That contrast is what keeps this chicken and butternut squash pasta bake from turning into one soft, heavy casserole. I like that the chicken, squash, and pasta all get a little attention before they meet the cheese sauce.
The penne goes into the oven before it’s fully tender, so it can finish cooking in the sauce instead of coming out mushy. A quick roux in the same skillet used for the chicken gives the sauce body, and Dijon keeps the cheddar from tasting flat. The finished bake is creamy underneath, with a crisp panko-Parmesan top and sweet, browned squash in every serving.
Kitchen Note
Cut the squash into even 1/2-inch cubes before roasting. When the pieces are close in size, they soften at the same pace instead of leaving you with a mix of tender centers and firm chunks.
Save this chicken and butternut squash pasta bake for a cozy dinner with creamy cheddar sauce and a crisp Parmesan-panko top.
Why the Penne Needs to Be Slightly Underdone Before It Bakes
A pasta bake keeps cooking after it leaves the boiling water. Here, the penne spends another 20 to 25 minutes in a hot oven, surrounded by sauce that it will continue to absorb. If you cook it all the way to tender first, it can lose its bite by the time the edges bubble and the topping turns golden.
Cook the penne for 9 minutes, or stop 2 minutes before the package’s al dente time. That gives the pasta room to finish in the baking dish without getting soft and swollen. Drain it well, but don’t rinse it; the light coating of starch helps the sauce cling to the tubes. The casserole should still feel creamy when you scoop it, not dry or tightly packed.
This timing also gives you a little margin while you combine the squash, chicken, and sauce. The pasta doesn’t need to be perfectly tender in the pot, and a firm bite at this stage is what you want. Once the baking dish comes out of the oven, the 10-minute rest lets the sauce settle around the pasta so the servings hold together.
What the Squash, Cheddar, and Sauce Each Bring to the Bake
- Butternut squash — It brings a gentle sweetness that balances the sharp cheddar. A whole squash is usually less expensive than pre-cut cubes, but ready-to-use pieces are a useful shortcut; check that they’re cut to a similar size so they roast evenly. Sweet potato can stand in, though it tastes sweeter and has a denser bite.
- Penne — The short tubes catch sauce inside and out, so each forkful gets some of the creamy mixture. Rigatoni is a useful substitute if that’s what you have; use its package timing and stop 2 minutes before al dente. The exact shape matters less than choosing a sturdy short pasta.
- Chicken breast — Cutting it into even pieces helps it brown and cook through at a similar pace. Boneless, skinless chicken thighs can replace the breast for a richer, juicier bite, but use a thermometer rather than relying only on the skillet time.
- Whole milk and chicken broth — Milk makes the sauce creamy, while broth keeps it from tasting too heavy. Lower-fat milk will work, but the sauce won’t be quite as rich; low-sodium broth gives you more control over the finished seasoning.
- Sharp cheddar and Dijon — Sharp cheddar gives the sauce a clear cheese flavor, and Dijon adds a little tang in the background. Freshly shredded cheese melts more smoothly than pre-shredded cheese, though pre-shredded cheddar is convenient and still works.
- Panko and Parmesan — Panko makes a lighter, crispier top than standard breadcrumbs. Regular breadcrumbs are a workable swap, but the crust will be finer and denser; Parmesan adds a salty, savory edge that plain crumbs won’t provide.
Roast, Sauce, and Bake Without Losing the Textures
Roast the squash and give the penne a head start
Heat the oven to 425°F and line a rimmed baking sheet with parchment. Toss the squash with 1 tablespoon olive oil and 1/2 teaspoon kosher salt, spread it in an even layer, and roast for 20 to 25 minutes, until fork-tender and browned at the edges. While it roasts, bring 4 quarts water to a boil in a 6-quart pot, add 1 tablespoon kosher salt and the penne, and cook for 9 minutes or 2 minutes less than the package’s al dente time. Drain the pasta, take the squash out, and lower the oven to 375°F.
Brown the chicken in the skillet
Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Toss the chicken pieces with 1/2 teaspoon kosher salt, garlic powder, and black pepper, then add them to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the pieces are browned and a thermometer inserted into the largest piece reads 165°F. Transfer the chicken to a plate; leave the browned bits in the skillet for the sauce.
Whisk the cheddar sauce until it coats a spoon
Melt the butter in the same skillet over medium heat, then add the flour and whisk for 1 minute. Gradually whisk in the milk and chicken broth so the flour mixture stays smooth as it loosens. Bring the sauce to a gentle simmer and whisk for 4 to 6 minutes, until it’s thick enough to coat the back of a spoon. Stir in the Dijon and cheddar until the cheese melts.
Build the casserole and bake until the edges bubble
Stir together the panko, Parmesan, and 1 tablespoon olive oil. Grease a 9×13-inch baking dish with the remaining 1 teaspoon olive oil, then combine the drained pasta, roasted squash, chicken, and sauce in the pasta pot. Spread the mixture in the dish, scatter the topping evenly over it, and bake at 375°F for 20 to 25 minutes, until bubbling around the edges and golden on top. Rest the casserole for 10 minutes before serving so the sauce can settle.
Two Changes for a Different Take on This Pasta Bake
Make it vegetarian with vegetable broth
Leave out the chicken and use vegetable broth in the sauce instead of chicken broth. The casserole stays creamy and satisfying, with the squash taking the lead; it will have a gentler, less savory flavor than the chicken version.
Skip the crumb topping for a softer finish
Leave off the panko-Parmesan mixture if you’d rather have a soft, cheesy surface than a crisp crust. The pasta will still bake until bubbling at the edges, but you’ll miss the contrast between the crunchy top and creamy center.
Storage and Reheating
- Refrigerator: Keep leftovers in an airtight container for 3 to 4 days. The pasta will soften as it sits and absorb more sauce.
- Freezer: Freeze cooled portions in airtight, freezer-safe containers for up to 2 months for best quality. Thaw overnight in the refrigerator; the sauce may be a little less silky after freezing.
- Reheating: Warm individual servings in the microwave in short intervals, or reheat the casserole in a covered baking dish at 375°F until hot throughout. Leaving it uncovered the whole time can dry the pasta before the center is warm.
Questions That Come Up While Making This Chicken Pasta Bake
Easy Chicken and Butternut Squash Pasta Bake
Ingredients
Equipment
Method
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
- Toss the squash on the baking sheet with 1 tablespoon olive oil and 1/2 teaspoon kosher salt.
- Spread the squash in an even layer and roast for 20–25 minutes, until fork-tender and browned at the edges.
- Bring 4 quarts water to a boil in a 6-quart pot, add 1 tablespoon kosher salt and the penne, and cook for 9 minutes or 2 minutes less than the package’s al dente time; drain.
- Remove the squash from the oven and reduce the oven temperature to 375°F.
- Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat.
- Toss the chicken with 1/2 teaspoon kosher salt, the garlic powder, and black pepper.
- Cook for 5–7 minutes, stirring occasionally, until browned and a thermometer inserted into the largest piece reads 165°F; transfer to a plate.
- Melt the butter in the same skillet over medium heat, add the flour, and whisk for 1 minute.
- Gradually whisk in the milk and chicken broth, bring to a gentle simmer, and whisk for 4–6 minutes, until thick enough to coat the back of a spoon.
- Stir in the Dijon and cheddar until the cheese melts.
- Stir together the panko, Parmesan, and 1 tablespoon olive oil.
- Grease a 9x13-inch baking dish with the remaining 1 teaspoon olive oil.
- Combine the drained pasta, roasted squash, chicken, and sauce in the pasta pot, then spread the mixture in the baking dish.
- Sprinkle the topping evenly over the pasta and bake at 375°F for 20–25 minutes, until bubbling around the edges and golden on top.
- Rest for 10 minutes before serving.
